Keto Greek Pizza and Low Carb Low Carb Nut Free Pizza Crust. All of the delicious flavors of regular pizza without all of the carbs and gluten. And for those of you with a nut allergy, you are in luck, as this is a nut free crust recipe.
How to Make Keto Greek Pizza and Nut Free Keto Pizza Crust
Step By Step Instructions
STEP 1: Preheat the oven to 375°F. Line a 12 inch pizza pan with parchment paper. Alternately you can do this on a baking dish, lined with parchment paper or a Silpat, or even in a lined casserole dish. Work with what you have. In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth. Using a rubber spatula, fold in the parmesan and mozzarella cheeses.
STEP 2: Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
STEP 3: Bake for 22 minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.
Keto Greek Pizza
If you are looking for a good nut free pizza crust, then you landed on the right page! This keto pizza crust was one of the very first recipes I ever posted on my site and it was definitely in need of some beautiful new photographs. I absolutely love the flavor combination in this Greek pizza. For the 2.0 version, I added salami and fresh basil; it made it that much better.
Nut Free Keto Pizza Crust
With all the different variations of the original fathead pizza crust floating around, I wanted to take it back to 2011 where it all began and make sure people knew about this low carb, nut free pizza crust variation. The cheese in this crust recipe crisps up perfectly to resemble a traditional thin crust pizza. If you like a thicker crust, just make the pizza a little smaller.
More Keto Pizza Recipe
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Low Carb Greek Pizza
- Total Time: 50 minutes
- Yield: 6 - 8 slices
- Diet: Diabetic
Description
Keto Greek Pizza and Low Carb Low Carb Nut Free Pizza Crust. All of the delicious flavors of regular pizza without all of the carbs and gluten. And for those of you with a nut allergy, you are in luck, as this is a nut free crust recipe.
Ingredients
For the pizza crust
- 4 ounces cream cheese, softened
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¼ cup grated parmesan cheese
- 1 ¼ cup shredded mozzarella cheese
For the Greek pizza
- ¼ cup Paleo Pizza Sauce
- ¼ cup shredded mozzarella cheese
- 12 slices salami
- 6 kalamata olives, halved
- 3 artichoke hearts, chopped
- ¼ cup chopped fire roasted red tomatoes
- a few thinly sliced red onions
- ¼ cup crumbled feta cheese
- 3 fresh basil leaves, thinly sliced
Instructions
For the pizza crust
- Preheat the oven to 375°F. Line a 12 inch pizza pan with parchment paper. Alternately you can do this on a baking dish, lined with parchment paper or a Silpat, or even in a lined casserole dish. Work with what you have.
- In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth.
- Using a rubber spatula, fold in the parmesan and mozzarella cheeses.
- Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
- Bake for 22 minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.
For the Greek pizza
- Spread the pizza sauce evenly around the crust. Layer on all the toppings (minus the basil), finishing with the feta cheese.
- Bake for 15 minutes on the middle rack. Top with fresh basil before serving.
Notes
- net carbs per serving: 4.5g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in the oven or in an air fryer
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pizza Recipes
- Method: Baking
- Cuisine: Greek
Mindy says
I can’t see the nutrition on this recipe. I looked online and in Pinterest but it isn’t showing up.
Thanks
Natanya Amiel says
Genius! I am looking very forward to your cookbook coming out in April.
Nandalee says
Love this recipe! Much easier than cauliflower crust and tastes better than flax seed. The only thing I've discovered is that this crust does not absorb liquids at all so keep that in mind when using fresh tomatoes (as in Margarita pizza). My most recent pizza was BBQ/Spinach/Mozz and it was wonderful!
Wendi says
I made this yesterday, 1st time and I know it will not be the last! I doubled the recipe so I could freeze one for another time.
Is the 'dough' supposed to be kinda runny? I added more parmesan to thicken it a bit. That did make it stiffer and spread very well. If it is supposed to be a bit runnier I will try that next time.
Kathleen Adolff says
We made this recipe last weekend. The crust was amazing and so easy to make! And very filling. Thank you for this low carb, delicious alternative.
Peace Love and Low Carb says
So happy you enjoyed it! It never lasts long in our house. Husband and kid approved. 🙂
Pam in ID says
I can't wait to try this pizza. However, I do not see any nutritional information. This is very important to me so I can plan the rest of my day around the pizza. I am following a Keto diet plan, but really need a treat here. Could you please add protein, carbs, fat and fiber to save me the trouble of figuring it all myself?
Peace Love and Low Carb says
You can quickly drop all of the ingredients into a site like fat secret or myfitnesspal to figure out the nutritional info you are after. Thanks.
Lyn says
I cannot figure out how to register for either of these sites. Could you please give
us the nutritional facts?
CarrolJ says
I just wanted to tell you that we love your "lasangna noodles"! My only problem is that at 74 yrs I don't have the energy to make them most days. The next time that I feel energetic I will make a double or triple batch for future bakings. I only have a small toaster counter top oven to use so it will mean baking consecutive pans. It tastes fabulous however and since I am a diabetic I cannot eat the boxed kind due to their high carbs. THANKS SO MUCH!
Debbie says
I spray a pizza pazzaz for my crust,makes it taste better
Barb says
I made the crust and used different toppings. I really liked this crust. It's very easy to make which is a bonus but tastes great too.
Pauline says
I've just made your pizza recipe and it
Turned out great and tasted fabulous.
I will be making it again!